If you’re a fan of Boston cream pie, you’re going to love this Boston Cream Cake Roll! This delightful dessert combines soft vanilla sponge cake, creamy pastry filling, and a luscious chocolate glaze, all rolled up into one heavenly slice. Perfect for any special occasion or just as a treat for yourself, this cake roll is both beautiful and irresistibly delicious. Ready to impress your guests? Let’s dive in!
Ingredients
- All-purpose flour – 3/4 cup
The base for a soft sponge cake. Sift the flour to make sure it blends smoothly. - Granulated sugar – 3/4 cup
Adds sweetness to the cake and helps achieve that soft texture. - Eggs – 4 large
Separate them for a fluffier sponge. Room temperature eggs work best for whipping. - Vanilla extract – 1 tsp
Classic vanilla flavor that gives the cake its warm aroma. - Salt – 1/4 tsp
Enhances all the flavors in the cake without overpowering it. - Pastry cream or vanilla pudding – 1 cup
For the creamy filling. You can make your own pastry cream or use store-bought vanilla pudding as a shortcut. - Heavy cream – 1/2 cup
Whip it to fold into the pastry cream for extra lightness. - Chocolate chips – 1 cup
For the glossy chocolate glaze. Use semi-sweet or dark chocolate for a rich flavor. - Heavy cream for glaze – 1/2 cup
Helps create a smooth and pourable glaze.
How to Make the Boston Cream Cake Roll
Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper.
- In a large mixing bowl, beat the egg whites until stiff peaks form. Set aside.
- In another bowl, beat egg yolks and sugar until pale and fluffy. Add vanilla extract and gently fold in the sifted flour and salt until just combined.
- Carefully fold in the egg whites to keep the batter light and airy.
- Spread the batter evenly in the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
Step 2: Roll the Cake
- While the cake is still warm, turn it onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper, and carefully roll the cake in the towel from the short end. Let it cool completely while rolled.
Step 3: Prepare the Filling
- In a mixing bowl, combine pastry cream (or vanilla pudding) and whipped heavy cream. Gently fold until smooth and fluffy.
- Once the cake has cooled, carefully unroll it and spread the filling evenly, leaving a little space at the edges.
Step 4: Roll and Chill
- Roll the cake back up (without the towel) tightly but gently to avoid cracking. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Step 5: Make the Chocolate Glaze
- In a small saucepan, heat heavy cream until it simmers. Remove from heat and add chocolate chips. Stir until the chocolate is melted and the glaze is smooth.
- Pour the glaze over the chilled cake roll, letting it drip down the sides for a beautiful finish.
Step 6: Garnish and Serve
- Decorate with whipped cream swirls, a sprinkle of powdered sugar, or chopped nuts if desired.
- Slice and serve this delicious Boston Cream Cake Roll, and enjoy every layer of creamy, chocolatey goodness!
Equipment Needed for This Recipe
- 10×15 inch jelly roll pan – essential for baking the thin, flexible cake layer.
- Hand mixer or stand mixer – for whipping egg whites and mixing the batter.
- Silicone spatula – perfect for folding ingredients and spreading the filling.
- Small saucepan – needed to make the chocolate glaze.
Frequently Asked Questions
How do I prevent the cake from cracking when rolling?
Roll the cake while it’s still warm, using a kitchen towel. This helps the cake “remember” the rolled shape, so it won’t crack when you add the filling and roll it back up.
Can I use store-bought pudding for the filling?
Yes, vanilla pudding works well as a quick and easy substitute for homemade pastry cream.
What type of chocolate is best for the glaze?
Semi-sweet or dark chocolate is ideal for a rich, balanced glaze. Avoid milk chocolate, as it can be too sweet for this dessert.
How long can I store the Boston Cream Cake Roll?
Store it in the fridge for up to 3 days in an airtight container. The flavors actually improve as it chills!
Can I freeze the cake roll?
Yes, you can freeze the cake roll without the glaze. Wrap it tightly in plastic wrap and foil. Thaw in the fridge, then add the glaze before serving.
What can I use instead of heavy cream in the filling?
If you prefer a lighter filling, you can use Greek yogurt or whipped topping instead of heavy cream.
Why does my glaze look lumpy?
If the glaze isn’t smooth, the chocolate might not have fully melted. You can microwave it in short bursts to achieve a smoother texture.
I hope you enjoy making (and eating!) this indulgent Boston Cream Cake Roll as much as I do. It’s a showstopper dessert with all the classic flavors of Boston cream pie, beautifully rolled up with creamy filling and a rich chocolate glaze. Don’t forget to share this recipe with your friends on Facebook or save it on Pinterest for your next baking adventure!
